great carrot cake recipe

Scored me some big points with my son in law!

This carrot cake has pineapple, coconut and nuts, a glaze and cream cheese icing with pineapple juice. It’s real moist. If you don’t like coconut or can’t eat nuts it works without either one of those.

2 cups flour

2 tsp baking soda

1/2 tsp salt

3 eggs

3/4 cup vegetable oil

3/4 cup buttermilk

1 cup sugar  (the original recipe calls for 2 cups of sugar, but I thought that was too much)

2 tsp vanilla extract

8 oz coconut

1 cup chopped nuts

2 cups shredded carrots

1 small can crushed pineapple  (drain the juice and save it for the glaze)

mix all the above together and bake in a 9 x 12 pan at 350 for 55 min.

 

glaze

1/2 cup sugar

1/2 tsp baking soda

1/2 cup buttermilk

4 tbsps butter

1 tsp vanilla

mix above ingredients except vanilla and heat in a small sauce pan. When cake comes out of the oven add the vanilla to the glaze mixture and pour over the hot cake

 

icing

8 oz cream cheese

4 tbsps butter

1 lb 10x sugar

3 to 6 tbsps pineapple juice ( I used 6 tbsps pineapple juice)

 

I forget where this recipe came from but my daughter remembered how good it is  and asked for it.